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Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

8 o.z. linguine or any pasta

8 o.z. fresh sliced mushrooms

1 Tbs butter

1/4 tsp kosher salt

1/4 tsp black pepper

1/8 tsp cayenne pepper – optional

1/4 cup diced red peppers

2 green onions

1 cup frozen peas

2 cups diced cooked turkey

3 Tbs butter

3 Tbs flour

1 1/2 cups chicken stock

1/2 tsp hot sauce – optional

1 cup cream

1/4 cup parmesan cheese

Cook pasta according to package directions. Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne. Add diced peppers and green onions. and cook until mushrooms are desired tenderness. Stir in peas and turkey; pour into large bowl and set aside. In same skillet melt remaining butter and add flour. Cook together over medium heat for 1 – 2 minutes. Stir in chicken stock and hot sauce until thickened. Add cream and pour into bowl with turkey and mushroom mixture. Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.